CULINARY
MICHAEL PENDERGAST
Bring on the Bourbon W
hiskey fans might want to take a seat before reading the next sentence. A bourbon shortage is afoot. While industry experts have been saying so for at least five years, and it does sound like a great marketing ploy, MAC’s Bar Manager Roni Pervizi says it’s all too real. “Notice how these bottles don’t have the number of years they’ve been aged for on the labels anymore?” he asks, gesturing at a row of big brands. “It’s because they can’t keep up with customer demand and maintain the same processes that made them so popular.” The good news is that, if MAC bourbon drinkers are running out of their favorite libation, they’re doing so in style. Between collaborations with respected distillers such as Whistle Pig and Maker’s Mark and an upcoming Brown Bottle Society Dinner in 26 Founders, Pervizi is celebrating one of America’s definitive beverages and inviting club members along for the imbibe. Bottles of a custom-crafted MAC Whistle Pig Rye are currently for sale at Uptown Liquor, not far from the club on Burnside. Starting Nov. 13, they’ll share shelf space with a MAC barrel’s worth of Maker’s Mark Private Select.
26 | The Wınged M |
NOVEMBER 2019
The night before, Pervizi debuts shots and cocktails from the Maker’s barrel at a special Brown Bottle Society Elite member dinner, with dishes designed to complement the fiery flavors of the bourbon. Chef Phil Oswalt has created a disparate menu, ranging from Western Red Cedar Planked Salmon to Raw Beef and Black Garlic Salad, topping it all off with a whiskey-caramel banana split.
Pervizi is celebrating one of America’s definitive beverages and inviting club members along for the imbibe. “This is a token of my appreciation for all the members of the Brown Bottle Society,” Pervizi says, referencing MAC’s free-tojoin club of whiskey connoisseurs. All one needs do to attain Elite membership status is to sign up at 1891, and then sample 75 varieties from MAC’s fully stocked library. In addition to discounts and free tastings, Pervizi tries to put on two to three dinner events each year. “It’s an affordable, amazing three-course meal,” he says. Continued on page 29
